Vietnamese Shrimp Pops With Peanut Sauce |
|
 |
Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 6 |
|
Adapted from a recipe in Weber's Way to Grill, as reprinted on the Al Dente blog. Ingredients:
1 cup unsweetened coconut milk, stirred |
1/3 cup old-fashioned peanut butter, stirred |
1 teaspoon finely grated lime zest |
3 tablespoons fresh lime juice |
1 tablespoon soy sauce |
1 tablespoon brown sugar |
1 teaspoon hot chili sauce (sriracha) |
1/2 teaspoon grated fresh ginger |
1 lb ground pork |
3/4 lb shrimp, peeled and deveined |
1/2 cup coarsely chopped fresh basil |
1/4 cup panko breadcrumbs |
2 large garlic cloves |
1 tablespoon soy sauce |
1/2 teaspoon fresh ground black pepper |
1/4 cup vegetable oil |
Directions:
1. In a medium saucepan, combine all sauce ingredients. Whisk constantly over medium heat until smooth and slightly thickened, 2-3 minutes; do not allow to boil or simmer. Remove from heat.
2. Put shrimp pop ingredients in food processor and pulse until a chunky paste is formed. Pour oil onto a sheet pan and spread evenly. Using 2 spoons, form paste into quenelles. Place quenelles on oiled sheet pan, turning to fully coat. Refrigerate 30-60 minutes until firmed up.
3. Preheat a grill (or grill pan) to high heat, or preheat broiler. Insert a skewer into each kebab. (If using broiler, do not use wooden skewers!).
4. Grill pops over direct heat, or on grill pan, or under broiler, 2-3 minutes on each side. Serve warm with sauce on the side.
|
|